Ingredients
The following ingredients have 4 Servings
- 3 cups cubed day-old bread
- 1 cup shredded white Cheddar cheese (4 oz)
- 1/2 cup butter, melted
- 1 bunch fresh asparagus spears, chopped (about 2 cups)
- 1/2 finely chopped onion (1 medium)
- 1/2 cup Gold Medal™ all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups fat-free (skim) milk
- 2 cups diced cooked chicken
Instruction
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
- In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
- In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
- Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
- Bake 25 minutes or until crumbs are browned.